The Swedish, French, American cook book

tablespoons capers [if very large, they can be cut in halves for this sauce]. Serve with boiled meat — such as lamb — and also with different kinds of entrees, calf’s head, etc. White Caper Sauce ( Sauce blanche aux Capres ) Put one tablespoon butter in a saucepan; add two tablespoons flour, one and a half cups hot milk; beat the sauce and make it very smooth; flavor with the juice from the capers and before serving add three tablespoons capers, then add some rich cream. Serve with veal and boiled meat. Shrimp Sauce ( Sauce aux Crevettes) a la Ericsson Hammond Quarter pound shrimps, one and a half cups milk, one tablespoon flour, one tablespoon butter, yolk of one egg, two tablespoons sherry, pepper, salt, and three tablespoons cream. Put butter in a saucepan; add flour, then the hot milk; beat well; add sherry, the yolk of egg, pepper, and salt, then the cooked shrimps — part of them ground and part cut in small pieces; color with a little orange coloring; add the cream just before serving. Serve with any different kinds of fish. Chateaubriand Sauce ( Sauce a la Chateaubriand) Put a tablespoon good butter in a frying pan; add a pinch of flour, one cup of rich jellied stock, three tablespoons sherry, pepper, salt, and squeeze of an onion; color with kitchen bouquet; strain through a fine sieve; add one tablespoon finely chopped parsley. Serve with different birds and entree dishes. Chevreuil Sauce ( Sauce a la Chevreuil ) Put one and a half cups of rich beef stock on stove; add to it a tablespoon Harvey’s sauce and four tablespoons currant jelly; let simmer until jelly is well dissolved, then thicken with a table¬ spoon cornstarch; add half teaspoonful anchovy paste; flavor with sherry; let it simmer again; skim well. Just before serving add a tablespoon chopped parsley. Serve with any kind of meat — such as lamb, chicken, and ducks. Court-bouillon Sauce ( Court-bouillon ) Make a rich bouillon from veal, beef, or chicken; flavor it strongly with vegetables, add some wine and vinegar. Put it in a jar and use it for different sauces when cooked and for glazes of meat and fish. Shrimp Sauce (Sauce aux Crevettes ) a la Cardinal Put a tablespoon butter on stove; when dissolved add a heaping tablespoon flour and one and a half cups hot milk; make it nice and smooth — not too thick. Cut six anchovies, one sour pickle, and some cooked shrimps julienne style (in fine strips), and add them to the sauce; then add four tablespoons rich cream. Serve with any kind of fish dish. Czarina Sauce ( Sauce a la Czarina ) Put one and a half cups rich stock on stove with two tablespoons butter; color with kitchen bouquet and beef extract. When boil¬ ing, thicken with one tablespoon cornstarch. Skim, then add half cup washed sultana raisins, some sweet gherkins (cut in dices), four tablespoons port wine, pepper and salt to taste. Serve with veal, chicken, and lamb. Port Wine Sauce ( Sauce au Vin d’Oporto) Put one cup stock on stove, and a dozen small shallots; let cook until the shallots are well done; then add half cup port wine, a tablespoon Harvey’s sauce, pepper and salt; thicken with a table¬ spoon cornstarch dissolved in half cup water. When done, serve with duck or boiled ham. Madeira Sauce ( Sauce Madere )